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This cheerful restaurant-with-rooms is a local gem, plying loyal regulars with solid & reliable cooking. It’s an attractive place, run by a husband-&-wife team, & there’s much to enjoy
on the modern menu – perhaps fillets of baby John Dory with celeriac rémoulade or duck egg on grilled black pudding with rocket salad, then red mullet with scallop & crab tartlet or confit duck
with a tranche of belly pork, garlic potato cake & light calvados jus. Finish with cinnamon & vanilla rice pudding with green tea-soaked Agen prunes. The food is supported by a dependable
wine list & spot-on service.
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